This gluten-free tofu is baked until crispy without using any oil and then it's coated in a sticky and savory almond butter ginger sauce! Serve with roasted broccoli and fluffy brown rice for a delicious and easy dinner!
Tofu is a staple ingredient in my house! I love it because it's high in protein, low-carb, it's inexpensive (I buy the 4-pack organic sprouted tofu from Costco) and it's so tasty when it's prepared properly. It's important to press it first to get rid of the excess liquid, and then bake it to get those delicious crispy edges (without using any oil!) before tossing it in a flavorful sauce.
The almond butter ginger sauce is the ultimate combination of tangy, sweet, savory, and rich flavors with the perfect amount of zing from the fresh ginger. This recipe makes more than enough sauce which allows for my favorite part...extra dipping and drizzling! This meal is easy to make in less than one hour and sure to become a family favorite!
Step by Step Instructions
First, press the tofu using a press or towels and a heavy pot (whatever works for you!) for 30 minutes (Photo 1). Next, cut the tofu into 1-inch cubes and place it on a parchment-lined tray (Photos 2-6).
Sprinkle arrowroot powder over the tofu and use your hands to gently toss until all the arrowroot powder has been picked up (Photo 7). Bake for 30 minutes. Next, put all of the sauce ingredients into a medium pan and stir to combine (Photo 8). In a small bowl, whisk together the water and arrowroot powder and add the slurry to the pan. Mix it all together and let the sauce continue to thicken.
Remove the tray from the oven (Photo 9). Put the crispy tofu cubes into the pan with the sauce and toss it to coat each piece (Photo 10). Finish with a squeeze of lime juice and serve with fluffy brown rice and roasted broccoli. Garnish with sliced green onions and sesame seeds.
Serving Suggestions
I usually serve fluffy brown rice and a tray of roasted broccoli or cauliflower with the crispy ginger tofu but you could also serve:
How Long Does it Last in the Refrigerator?
Store the gluten-free tofu in an airtight container in the fridge and it will stay fresh for 4-5 days.
Can I Freeze It?
To freeze, transfer the ginger tofu to a freezer-safe container and you can freeze it for 2-3 months for the best quality. Keep in mind that freezing will change the texture a little bit. When the ice crystals form and then defrost, it leave air pockets that make it taste a litte firmer and less spongy. Some people actually prefer this texture and intentionally freeze their tofu before cooking it!
How to Reheat It
From the Fridge: You can reheat the ginger tofu in the microwave for 1-2 minutes until warm. Or you can put it in a small pan, add 1-2 tbsp water to keep it saucy, and warm it over medium heat while stirring occasionally so it doesn't stick to the pan.
From the Freezer: To defrost, put the container in the fridge for 24 hours. Transfer the tofu to a casserole dish, cover it with parchment paper or foil, add a little bit of water if it's dry, and then bake it for about 15 minutes at 375 degrees.
Substitutions & FAQ
- Almond Butter Substitutions: You can substitute peanut butter or sunbutter.
- Arrowroot Powder Substitution: Cornstarch powder can be used instead of arrowroot.
- Tamari Substitutions: Soy sauce or coconut aminos can be substituted for tamari. Make sure it says gluten-free on the bottle if that's necessary for you.
- Can I use dried ginger? Yes, you can use dried ginger instead of fresh if that's what you have on hand. Start with ½ tsp dried ginger and add more to taste.
Success Tips
- Use firm or extra firm tofu, it has the best texture for baked tofu.
- Make sure you press the tofu for at least 30 minutes to get rid of as much liquid as possible.
- It's important to make the arrowroot slurry in a separate small bowl and then incorporate it into the sauce. Don't just add the arrowroot directly to the pan because you'll get small clumps of white powder in the sauce.
- While the tofu is cooking, have the brown rice cooking (35-40 minutes), and a separate tray of broccoli roasting (20-25 minutes). This way, everything should be ready for dinner around the same time!
- Store the leftover almond butter ginger tofu in an airtight container in the fridge for 4-5 days.
Want More Oil-Free Tofu Recipes?
Almond Butter Ginger Tofu (Gluten-Free)
Equipment
- Tofu Press
- Large Baking Tray
- Medium Sauce Pan
- Small Bowl
Ingredients
- 18 oz block firm tofu
- 2 tbsp arrowroot powder
- ¼ cup low-sodium tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 tbsp almond butter (or peanut butter)
- 1 ½ inch piece of ginger grated
- 1 tsp garlic powder
- 3 tbsp water
- 2 tsp arrowroot powder
- 1 tbsp lime juice (½ a small lime)
- ¼ cup green onions sliced
- 1 tsp sesame seeds
Instructions
- Preheat the oven to 375 degrees.
- Press the tofu for 30 minutes and then drain the excess water. Cut the block of tofu into 1-inch slices and then cut each slice into small cubes.
- Place the cubes on a parchment-lined tray. Sprinkle 2 tbsp of arrowroot over the tofu and use your hands to gently toss and coat each side. Arrange the tofu on the tray so there is space between each piece and bake it for 30 minutes, flipping halfway through.
- Combine ¼ cup tamari, 2 tbsp maple syrup, 1 tbsp rice vinegar, 2 tbsp almond butter, grated ginger, and 1 tsp garlic powder into a medium sauce pan over medium heat and stir it together.
- In a separate small bowl, whisk together 3 tbsp of water and 2 tsp of arrowroot powder into a slurry and then stir it to the sauce. Reduce the heat to medium-low and let the sauce thicken for a few minutes, stirring occasionally. If the sauce gets too thick, take the pan off the stove and add 1 additional tbsp of water to loosen it up.
- Take the tofu out of the oven and carefully transfer it to the pan with the sauce. Add 1 tbsp fresh lime juice and gently toss the tofu with the sauce until it's evenly coated. Garnish with sliced green onions and sesame seeds.
Notes
- Use firm or extra firm tofu, it has the best texture for baked tofu.
- Make sure you press the tofu for at least 30 minutes to get rid of as much liquid as possible.
- It's important to make the arrowroot slurry in a separate small bowl and then incorporate it into the sauce. Don't just add the arrowroot directly to the pan because you'll get small clumps of white powder in the sauce.
- While the tofu is cooking, have the brown rice cooking (35-40 minutes), and a separate tray of broccoli roasting (20-25 minutes). This way, everything should be ready for dinner around the same time!
- Store the leftover almond butter ginger tofu in an airtight container in the fridge for 4-5 days.
Nutrition
*This recipe was originally posted on 4/11/19, but I updated it on 8/15/20.
This looks great, thanks for the recipe. Do you have instructions for how to prepare/cook the roasted broccoli?
Hi, Sarah! Yes, I like to toss the broccoli florets with a little bit of vegetable broth or olive oil, 1/2 tsp garlic powder, 1/2 tsp onions powder, and 1/2 tsp Italian seasonings and then roast it at 400 degrees for 20-25 minutes. Enjoy!
This was fantastic - thank you.
I'm so glad you enjoyed the recipe!
Few Questions: First, I like to use super firm tofu and i don't press. I think this would would for this recipe. Do you have an opinion? I think i can do this tofu in my air fryer? Any thoughts on that? Finally, I do happen to have both arrowroot and cornstarch around, but I'm wondering how significant the amount of vitamins could be when you are only dusty the tofu. Different when you are baking arrowroot cookies or something, but just dusting?
Hello! 1) I think extra firm tofu would work but I would still press it. I always press it so I can't tell you whether or not the consistency would be the same if you don't. 2) I haven't tried it but I think the air fryer would work fine. 3) It's just a personal preference for me to use arrowroot powder instead of cornstarch. Unfortunately, I have no way of measuring the number of vitamins that you get from coating tofu vs cooking with arrowroot or cornstarch. Hope that helps!